Get An Overview On Chinese Food And Culture

Though out conversations with many of my friends coming from different western culture backgrounds, I found out, their impression with Chinese Food fall into the categories of fried rice, chicken balls or sweet and sour dies, etc. However, this is a small sample of Chinese food and usually quite westernized.

PART I.　　In General

Try the authentic food

There is an enormous variety of Chinese food that differs greatly from region to region. One interesting thing about traveling around China including Hong Kong is to try out different food. You will find how different from what you have known from the fast food stand and how enjoyable it will be if you just release yourself from traditional food paradigm.

Food is a central part of the Chinese culture

Chinese cuisine is one of the greatest methods of cooking. Many factors and elements have influenced its development. The Chinese people enjoy eating good food at all levels of society so cooking has developed into a very sophisticated art.

Confucius once said: "Eating is the utmost important part of life."

A delightful and delicious meal creates happiness, harmony, mental and physical well-being. Prosperity is another element that has influenced Chinese cooking. During China's long history, she had several "golden eras". When peace, good weather and intelligent leaders were combined, both the people and the monarchs developed their culture through art, science, and countless good recipes. Today Chinese, after one hundred year of suffering, are again enjoying their stability and good life. You can try out all the good Chinese food all over the world.

Famine and Hardship

Famine and hardship played a large role in the development of the cuisine. China has been an agricultural civilization for thousands of years and has suffered from poor harvests. During lean years, people would explore everything eatable to stay alive. Many strange and incredible ingredients such as wood ears, lily buds, etc. were discovered and added to Chinese recipes. The scarcity of food also taught people how to avoid waste. Various fruit and vegetable peels and even shark fins turned out to be delicacies in Chinese food.

Energy Saving

The lack of cooking fuel from thousands of years of settlement and clear-cutting prompted the development of stir-frying. The need to save fuel became so influential that most Chinese dishes require a lengthy preparation but only a few minutes cooking time. With the current energy crisis the Chinese cooking method offers a practical way to conserve fuel while it delights the taste buds.

Healthier and Tasteful

Most Chinese dishes are cooked with meat and vegetables together, so the foods contain lower calories and are less rich than Western style food. Vegetables stay bright and crisp by cooking them for a short time over high heat, either in their own juice or in a small amount of water. This method retains most of the vitamins and minerals.

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PART II. 　Introduction To Different Kinds Of Chinese Food

Food with Culture

Famous for its abundance and exquisite, Chinese food culture has occupied an important part in the nation's tradition cultures. China is of long history with a vast territory. Due to the diversity of the climate, products and customs, there are widely different food styles and taste in local regions. Through creation by past dynasties, the long standing cooking art has formed rich and colorful local dishes. Among them, "the eight major dishes" enjoys the upper reputation, which consists of Shandong, Zhejiang, Sichuan, Jiangshu, Guangdong, Hunan, Fujian and Anwhui.

The 8 Major Dishes

Shandong dishes are divided into two factions as Jinan and Jiaodong dishes. They are good at clear dishes, pure but not greasy.

Zhejiang dishes are both delicious and sweet smelling, both soft and slide, clean and not greasy. They consist of Hangzhou, Ningbo and Shaoxing branches.

Sichuan dishes have enjoyed the fame that every dish has its own characteristic and none two share the same taste. Chengdu and Chongqing dishes are two mail branches. What is typical of this southwestern province of China is the spicy taste of its food. Many Sichuan dishes are prepared using chili pepper oil, which gives a special taste to the food. The most famous Sichuan dish is the Gongbao (Kung Pao) chicken, fried with peanuts and chili pepper.

Jiangsu dishes lay stress on the original taste with proper sweetness and salty. They consist of Yangzhou, Suzhou and Nanking branches.

Guangdong dishes have Guangzhou, Chaozhou and Dongjiang three styles of dishes. They are good at choice seafood and pay more attention to the cooking skills. They act carefully at light food with tender and slide taste, from which they earn the praise of " It has a best taste in only in Guangzhou."

Hunan dishes consist of Xiangjian, Dongting Lake and Xiangxi coteau three local dishes. Their tastes lay stress on thick, arid and peppery food, mostly using seasoning like hot peppery, shallot and capsicum.

Minghou, Fuzhou Ximen and Quanzhou dishes are the representatives of Fujian dishes. They use choice seafood as the main material with elaborately cooks beautiful color and delicious taste of oil. They are good at frying, gliding, decocting and pay attention to the dishes' sweetness, salty, and the appearance. The most distinct features are their "pickled taste".

Anwhui dishes pay more attention to the taste, color of dishes and the temperature to cook them. They are expert in cooking delicacies from mountains and sea.

In addition to the eight major dishes, there are Beijing dishes, Shanghai dishes, Hubei dishes, Liaoning dishes, Henan dishes which also enjoy great reputation. What's more, the steamed dishes and vegetable dishes have their own charms. Actually, Chinese dishes have earned world's fame. The Chinese eateries could be found everywhere throughout the world. Many foreigners regard having a Chinese meal as a high honor. 　　　　　　　　　　　　　　　　　

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　　　　　　　　　　　　　　　　　　　　 Now，Try Yourself!